Jeffs Chilli Jam Recipe
We have had so many requests for Jeff’s Chilli Jam Recipe, I thought I would share this video from last year when we went to visit Jeff while he was making a large batch of the delicious Chilli Jam.
This chilli jam is the perfect companion for cheese and biscuits and is a wonderful addition to a bacon sandwich.
Ingredients
12 Red Peppers
15 Red Chillis
12 cloves of Garlic
Big Chunk of Ginger
1.5 Tins of Tomatoes (about 600g)
1Kg Castor Sugar
375ml Red Wine Vinegar
Roughly chop the peppers, and remove as much of the seeds and white pith as you can.
Roughly chop the chillis, you can leave in the seeds.
Peel the ginger and garlic cloves and open the tins of tomatoes.
Pulse everything in a food processor and once finely chopped add to a large saucepan.
Add sugar and red wine vinegar to the pan.
Bring to the boil and remove any orangey pithy stuff that floats to the surface.
Allow the contents of the pan to simmer away until the jam is greatly reduced and is thick and sticky. This can take 3 – 5 hours.
When the jam is at the right consistency pour into sterilised jars.
Jeff uses sterilising fluid and boiling water but you can also sterilise your jars by putting them in the oven.
This makes a big batch of Chilli Jam – if want to make less, simply reduce the ingredients by half or even a third of the recipe.
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